Mini Chicken Pot Pies

Hello friends!  Happy almost summer!  Who has vacations planned?  Who loves working in their yard?  Who is a sun worshiper?

I admittedly don't LOVE summer.  I  love Spring, but heat, sweat, and sunburns, nah, not so fun for me!  No worries my house will feel like winter because that is how we like it and everyone who comes over will need a blanket or sweatshirt!  Makes me giggle.

If you watch my YouTube videos, you know that I am wearing my glasses for right now so I am not doing as much recipe writing and testing as usual.  I am waiting for a rescheduled appt, to get my new contacts, they are special orders and take almost 3 weeks to arrive.  UGH.  SO, my husband came bee-bopping in from work last weekend and wanted to make mini chicken pot pies.  I suggested we film it and it ended being an all day venture that was so worth it, but my husband....is a ham when I turn that camera on!

As far as the videos, they will be split into three parts.
1.  The Filling
2.  The Pie Crust
3.  The Pot Pies

So many of you have commented through the years that you have such a hard time with pie crust. I will show you how easy mine is and how perfect and flaky it is!  No secrets, you don't have to make it will standing on your hands.  The planets don't have to be in perfect alignment either.  You will see!

So let's get started on this filling of my hubby's.  If you love the Marie Callender Pot Pies, these are going to be your jam,only BETTER!

Please feel free, in fact I encourage you to add more veggies.  Perhaps 1 cup of green beans, a couple small potatoes cubed up if you want.  My husband is apparently since birth, allergic to all vegetables.  (insert sarcastic eye roll here).  Broccoli would be good as well as celery.  How did a veggie lover marry a veggie hater?  This may be our final straw. LOL

This will make about 12 mini pies.  You can double the pie crust or do what we did.  Divide the remaining filling into 2 freezer bags.  One of them we turned into a cheesy sauce, added egg noodles, and butter bread crumbs on top and that was a dinner for 2 nights with a salad.  The last bag, we thinned down, added extra veggies and made a fantastic creamy chicken and veggie soup!

You will need 1 recipe of my pie dough which is in this blog post:
 Basic Pie Crust

Here we go!
2 T butter
1.5 lbs of chicken cut into small pieces
salt and pepper to taste  (you will be adding bouillon cubes later so let up on the salt now!)

In a large skillet, melt butter and add in chicken.  Season to taste and cook until fully done.  Drain chicken, and set aside for later.

In a large pot....

1 stick or 1/2 cup butter
1 cup flour
6-8 cups of milk
4 bouillon cubes (I use only Knorr)
1-2 cups frozen mixed veggies of you choice
Optional: 1 large potato cut into a small dice. Onion finely minced, Celery, Green Beans.
My husband has a grudge against veggies so we just used frozen peas and carrots!

Melt the butter in your pot, add in flour and cook for one minute while stirring.  Add in your milk, start with 6 cups, it may be all you need, you want a thick consistency.  After about 5 minutes, add in your chicken bouillon cubes.  Stir until they are dissolved.  Add in chicken, and veggies and stir.
Refrigerate for at least 1 hour before making the pot pies.  You want this to chill and become fairly firm, it helps the small pies not overflow, and give it a fabulous hearty texture.

Using cookie cutters or the top of a glass, find 2 that are just a bit different in shape.  The smaller for the bottom of your muffin tin, and the larger for the top!  Spray your muffin tin with nonstick spray or brush with butter and get all of them lined with pie dough.  Using a cookie scoop, fill each one and then place a top on.  Try to get the top to stick to the top of the bottom crust to seal it!  Use an egg wash (1 egg+splash of water) to brush the tops.

Bake at 350, for 30-35 minutes or until golden brown!

ENJOY!

Farmer's Pie

Good evening!  It is finally starting to feel like winter around here.  Even a little white stuff on the ground, a very little.  I won't complain, at the same time, I feel like we need one of those big, "give it to me good" snow storms where you can't leave the house for a couple of days.  I know, I know, some of you want to slap me right now but, don't worry, I am on the other side of your computer, you temptation will die. 

This pie, I am so excited to share with you.  Honestly, I don't really know why, but the idea all started with, Hunter's Pie, a British dish.  My mother in law, who lived in England for several years would make Hunter's Pie with birds or game my father in law hunted.  Ok well, there are so many things wrong with that idea to me, that I won't waste your time or mine.  No game.  No "shot it myself" birds, and did I mention no wild game?  I know traditionally only venison is used, but this was my late mother in laws way of doing it. 

As my husband was telling me, I had thoughts of more domesticated meat, pork, chicken, and beef in my mind.  Almost like sugarplums, and far from the shiver causing, gag reflex inducing idea of wild game or pheasant, or any of that "stuff" we had to eat as kids.  Oh yea, you thought I was just being nasty because I didn't like the idea of it, when the truth is, this is a lot of what we ate as kids.  Deer meat, never mind, I can't even go there.  My mom would try to sneak it in everything.  My son still tries to get me to eat it.  No, No, NONONONO. 

 

So in a nutshell I decided if I used pigs, chickens and cows, it could be a farmers pie.  A few potatoes and veggies as most farmers or their wives have gardens, and a cast iron skillet and pie crust could round it out.  Perfect, a Farmer's Pie! 

At first I thought this was completely wrong.  Wrong as in, the idea of serving a fried egg on top of a chicken breast, but then I decided, pigs, cows and chickens all get along on the farm, why not in my pie?

You will need:
1 tbsp. butter
1 tbsp. olive oil
8 ounces chicken, uncooked and diced
5 ounces beef, uncooked and diced
8 ounces pork, uncooked and you guessed it, DICED
1 tsp. minced fresh garlic
1/2 lb.  Yukon Gold potatoes, diced
1/2 cup diced carrots
1/2 cup green beans
1/2 cup beef stock
1/2 cup chicken stock
1 tsp. dried parsley
1/2 tbsp. onion powder
1/4 tsp. poultry seasoning
1/4 tsp. salt
black pepper to taste
3 tbsp. flour
1 pie crust (I used a premade one for this)
1-2 tbsp. milk (to brush on crust)

While I did this in my cast iron skillet, I am giving you directions to do it in a pot first, then pour into cast iron.  Okey dokey?

First of all, in a large measuring cup pour your chicken and beef stock together.  Add in parsley, onion powder, poultry seasoning, salt and pepper.  Mix to combine and set aside.

In a large skillet or pot on high, add in butter and oil, let the butter melt and add in all of your diced chicken, beef and pork.  Stir and let brown for 3-4 minutes. 

Turn down to medium heat and add in garlic, potatoes, carrots and beans.  Stir and let simmer for 2-3 minutes.  Add in flour and stir until the flour is absorbed, stir for 1 minute to cook off the raw flavor of the flour.  Now, add in stock, and let simmer a until the stock has thickened stirring a few times to combine.  

At this point you can pour it into your cast iron skillet or just a 9 inch round casserole dish.  Now lay the pie crust over the top of the filling.  You can be sloppy!  Just bunch it up here and there so there is just a little bit hanging over, and gently push to adhere to the edges and let it hang. 

This is a rustic pie, let it look that way!  Cut a few vent slits on the top.   Brush the top of the crust with milk and bake at 350 degrees for 40 minutes. 

Let sit for 10 minutes before serving!

ENJOY!

Three Meat Quiche

Good Morning......err... wait, evening! HA!  Eggs, sausage, etc, had me thinking morning, but in reality, this can be eaten anytime!  This is my first quiche, ever.  It is true, I have never made a quiche.  Why not you ask?  No idea, none at all, just haven't. 

This was a request of my husband.  And how about this, I have him thinking like a food blogger/food stylist.  He asked me to not put the bacon inside but make the top a lattice work of bacon.  Genius.  He is adorable and he never ceases to throw out ideas for me.  I love that he is so supportive, I am grateful and blessed.  He is a meat man, so I made this a 3 meat quiche.  I mean, it is basically a savory custard, what have I been so afraid of?  I feel so silly!  This is EASILY made ahead if you are expecting company.  And how about lunch with a salad?!  Soup and some quiche, YES!

There are just a couple of things that need to be done ahead.  You need a pie crust, you can either buy one or use my recipe which is perfection, you can find  it here.  You need to blind bake the crust.   I baked mine at 425 for 12 minutes.  You need the pie crust to be baked so it will hold your custard filling and not get soggy!

While you have that in the oven, use 1lb, thick cut bacon and lattice it on parchment paper laid on a baking sheet.  (see photo) Bake it for 20-30 minutes, same temp as the shell, until it is crispy.  Remove from the oven and let it sit to cool so you can pat off the extra fat.  I can trimmed mine, so when I was ready it would fit perfect on top.  The trimmings you ask?  Cooks treat, duh!  Lower oven to 350 now!

Ingredients:
4 eggs
3/4 cup heavy cream
1/2 cup grated parmesan cheese
1 cup diced bacon
1/2 lb. ground breakfast sausage, browned and drained
1 lb. thick cut bacon
1 pie crust

Preheat oven to 350 degrees F.  In cooled crust, add in browned sausage and diced ham.  Spread evenly like this...

In a bowl whisk together eggs, heavy cream, and parmesan cheese.  Pour over the meat in the pie crust.  Bake for 30-40 minutes, or until set.  You should be able to insert a knife and have it come out clean.  Let it sit for 10 minutes.  Lay your latticed bacon that you have patted dry of extra grease over the top. 

 

 

ENJOY!!

 



 

Butter Pecan Pie

A classic for sure!  Right?  When I think "Thanksgiving" I think, turkey, stuffing, pumpkin pie and pecan pie!  It is one of my husbands favorites and I can't wait to share my recipe with you.  I borrowed one from my mom, I like using recipes she has used, but she didn't regularly make it.  Therefore, I played with one she gave me.  So I created my own spin, and upped the butter, of course, and the pecans, of course, and a few other things.  I like this texture, and before this whole pecan pie thing, which, I don't necessarily care for, I never knew I preferred one texture over another with this one. 

Now, I have seen pies that cook the ingredients first, and I have seen recipes with so few pecans, I doubt you could call it a "pecan" pie.  I wanted more of a buttery pecan pie so that is what I created.  I don't know if it is necessarily more or less buttery than any other pie but to me, it is perfection, and to my hubby, it is perfection.  That was all the "go ahead" I needed to share it with you.  This is a toss it in one bowl and pour it in kind of recipe.  This one takes a bit longer to bake, but it will be so well worth your wait! 

I am also including a little recipe for a powdered milk whipped topping.  I was using the powdered milk for some frosting and saw this recipe on the back.  I decided to try it out.  While it isn't fresh sweetened whipping cream (swwooonnn), it is a great substitute in a bind.  It tastes nice, it is easy to make with things that are likely pantry staples for you.  Just please follow the directions just as they are written.  Ask me why I say that.  Go ahead..........    I tell you that because 2 times I didn't follow them exactly and two times, it failed.  Save yourself the hassle!

You will need:

1 9 inch pie crust buy or make mine
1/2 cup light corn syrup
4 eggs
1 cup brown sugar (packed)
8 tbsp. butter, melted and cooled
2 tsps. vanilla extract
1 1/3 cup chopped pecans
2/3 cup whole pecans
aluminum foil or a pie crust guard

Preheat your oven to 350 degrees F.  Place your crust into a pie plate if needed.  Finish the edges how you like, IF you like and place in refrigerator.

Combine, corn syrup, eggs, brown sugar, butter, and vanilla into a mixing bowl and whisk together.  There is no need to pull out the standing mixer or even the hand mixer, just whisk this together until smooth and you are done!  Now take crust from refrigerator and place all of the pecans in the bottom of the crust.  I love the combo of chopped and whole.  It just adds some texture and I like it.  Use all chopped if you like.  Just make sure there are 2 cups.  I like "heavy on the nuts".  Now carefully pour your mixture on top of the nuts, place into your oven for 55 minutes, after that cover with foil, and bake another 15-20 minutes.  When the middle barely jiggles or doesn't jiggle at all you are done!  Remove and place on cooling rack.  Let cool COMPLETELY.  We clear on that part?   Serve with love!

For the whipped topping you will need:
1/2 cup ice cold water
1 tbsp. lemon juice
1/2 cup powdered milk
3 tbsp. sugar
2 tsp. vanilla extract

Now, remember do this in the order I tell you!  I did this in my standing mixer, use an electric mixer if you like.  Combine water and lemon juice, then add your powdered milk and stir until dissolved.  Now beat for 6-10 minutes, until you get a stiff mixture.  Add in sugar and vanilla and beat until combined.  That is it.  I have mine in the refrigerator, I have no idea how it will last, but since I made a double batch the 3rd time I figured I should see how it fares in the fridge. 

ENJOY and HAPPY THANKSGIVING!

Mini Cannoli Bites

It may or may not shock you to know I am not the biggest fan of the cannoli.  Not the traditional way anyway.  I am not a huge ricotta fan and sweetening it, doesn't feel any better to my taste buds!  HOWEVER, my husband IS and I wanted to make a little cheater version, simply because making homemade shells just wasn't in my days plan.  I think these turned out really good AND furthermore, I think they would be perfect for a party!  You have the sweet cream right inside an edible bowl.  Perfection.  No dirty dishes for this girl!

Now don't ask why because I can't explain but I would NOT use a mixer, hand held or a stand mixer to mix the ricotta cheese.  I don't know why, but when you just use a spoon, it doesn't become as thin.  We don't want cannoli sauce here.  When you use a mixer it changes things.  So please, just use a spoon or else, I can't guarantee you will be happy with the outcome.  Although even if it is a bit thin you ARE putting it into a pie crust bowl!  Right?

Enjoy these and make sure to only fill as many as you will need, and don't fill until just before serving! 

15 ounces ricotta cheese
3/4 cup powdered sugar
1 tsp. vanilla
mini chocolate chips

Combine all ingredients until smooth, refrigerate until ready to serve.

Pie Crust (I used premade or you can find my fab pie crust recipe here.
1/4 cup sugar
1 tbsp. cinnamon

Combine sugar and cinnamon until mixed and set aside.  Remove your pie crust and roll out.  Using a small glass or cookie cutter, cut out circles that are big enough to set down into mini muffin cups!  I would say a 2-3 inch in diameter cutter or glass will work.  One pie crust yielded 24 mini cups for me, so you will need 2 pie crusts to make an entire batch.  If you only want 24, half the ricotta mixture recipe. 

Preheat your oven to 425 F.  Spray your mini muffin tins with nonstick spray.  Taking your cinnamon sugar mixture, sprinkle your pie crust circles liberally and then take your circle push it down into one of your mini muffin cups careful not to stretch it a lot.  Just put it in and push it down, so you form a cup. Repeat with all of your circles.  Bake for 10 minutes and then let sit until cooled.  Remove cups carefully and fill with your ricotta cream using a spoon or pastry bag and sprinkle the top with mini chocolate chips.

These should not be filled until just before they are ready to be served!  If you fill your pastry bag it will make much quicker work of it and you can keep it cool before filling.  Just my 2 cents!

If you love cannoli, you will love these little bites of pure bliss!!

Pizza Pot Pie!

Just as the photo implies, it is a pizza lovers dream! 

I had contemplated the filling for this beauty for a few days.  I love meatball pizza, hubby loves cheese only, and the rest was just random.  Oh how beautiful random can be!  I had some leftover dough as you might notice.  Feel free to cut fun shapes out for the top, I just used the seasoning on those so they would stand out more.  In the recipe I just call for sprinkling the entire top with pizza seasoning, but you roll down the road that makes you happy.  Feel free to add mushrooms, olives, ancho...no I can't even type the word, but you know what I mean.  Whatever you like on pizza, add 1 cup of it, or divide it, so it equals a cup, if you do much more, you pan will runneth over.  I am all for things running over, but, not when it involves the possibility of having to clean the oven.  BUT I did put it on a cookie sheet to bake just in case.  I suggest you do the same!

This seems difficult but it isn't at all.  As long as you make sure you have sealed the edges and heaven knows you must have plenty of cheese, all will work out fine!  It even got my husbands, "wow, I wouldn't change a thing" approval.   The longer you let it cool, the more of a "piece"  you can get, but really, just dive in! 

So if you are THAT person who eats all the topping and leaves the crust, (don't look at me like that, I KNOW you have done it) this is for you!  I hope you try it, and I hope you don't get heartburn.  Just sayin......

1 lb. Italian sausage browned (you pick sweet or hot)
1 cup pepperoni (I used 1 5oz package of Pepperoni Minis)
10 meatballs, cooked and halved
2 cups pizza blend cheese (if you can't find this use 1 cup mozz, 1/2 cup parm and 1/2 cup cheddar, all shredded)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella
4 cups pizza sauce or pasta sauce of your choice (I used a garlic flavored one)
2, 9 inch pie crusts (here is my amazing pie crust recipe)
1 egg for egg wash
1 tbsp. pizza seasoning (here is my recipe)

Preheat your oven to 350.   Remember you will need a DEEP dish for this!  In a large bowl combine your prepared sausage, pepperoni, meatballs, all cheeses, and sauce.  Mix until completely combined.  Set aside.

Take your pie crust and roll them out just a smidgen, so they are SLIGHTLY bigger.  Not to thin just give them a good roll in each direction and call it good.  Spray your pie plate with nonstick cooking spray.  Place bottom crust into your deep dish pie pan.  Make sure not to stretch it, just ease it into the bottom.  Place ALL of your filling mixture into the dish.  It will be over full, that is perfect!  Smooth it as much as you can and place the top crust on.  Pinch the edges together, as you prefer.  Crimp, scalloped, no matter just make sure they are sealed up.  In a small bowl whisk your egg with 1 tbsp. of water and then brush the entire crust and sprinkle with pizza seasoning.  Bake for 50-60 minutes.  Let stand 10-15 minutes before slicing. 

This is incredible!  I hope you enjoy it as much as we did! 

Plain Ol' Custard Pie

You should all thank my husband.  He is always requesting that I make things and then I do and then they turn out amazing and then I post them and then, and then, and then!

This is just what it says, a "plain ol' custard pie".  Simple and comforting.  At my husbands request I made it with a cookie crust the first time.  Can you say, "HURL"?  Soggy, nastiness overload!  So when I told him I would remake it the normal way, he was thrilled and asking daily when I am making it!  I had planned on making several recipes today so I threw pie crust and custard pie into the mix!

The filling will fill your pie plate to the brim.  Please use a deeper than normal one.  Also when you pour in the filling, please put the shell in the oven first and then pour because transferring that full of a pie is nothing more than a recipe for disaster!  Make sure to let this cool to room temp and chill for at least 2 hours as suggested, but longer would be even better. 

I also did not blind bake my crust.  It came out perfect, so if you want to do that you can, but I did not.  Here is the link for my amazing, pie crust.  You can use your own or buy one but they are so easy, and the flavor and wonder of it all just can't be bought!

4 eggs
2 1/2 cups warmed milk
2 tsps. vanilla extract
1/4 tsp salt
3/4 cup sugar
1 pie crust for a deep 9 inch pie pan

Preheat your oven to 400 degrees F.

Place all ingredients except pie crust (hardy har har) into a blender or food processor.  Whirl that baby until completely combined and frothy.  Set aside.  Yes, you can do this with an electric mixer or stand mixer, a blender is just so easy!

Place pie crust into a deep dish and finish the edge however you like.  Place unto a baking sheet and place into the oven.  Once it is in the oven then pour the filling in.  The filling will come to darn near the top and we don't need any accidents, do we? Pour it in and bake for 60-75  minutes.  The middle should have a WEE bit of jiggle to it.  OMG, that cracked me up, I wish I only had a WEE big of jiggle to my middle.  Regardless, when it does, remove it and let come to room temperature, then refrigerate for 2 hours minimum before cutting. 

ENJOY!!

As American As.........Caramel Apple Pie and Lodge Cast Iron Giveaway! (CLOSED)

WINNER OF THE LODGE CAST IRON CHEF'S SKILLET ISSS.....

MICHAEL CHAMBERS!

You have 48 hours to email me with your contact information.  ftchefwannabe@hotmail.com

CONGRATULATIONS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

I did it.  I faced my biggest kitchen fear.  Cast iron. 

With the 4th of July coming up, I have been thinking of all food "All American".  Burgers, fries and apple pies.  OK ,so the song says Cherry but, I think APPLE.   I also think of fireworks, one of my favorite things EVER, but that has nothing to do with cooking, so I will refrain from going into how much I love them!  Let me tell you how I came to apple pies and......cast. iron. 

I was at my moms last week, and told her of my plan to do this recipe.  She ran, OK wait.  She chop, chop, chopped behind her walker to the kitchen.  I heard the clanging of pots and pans, a sound from my childhood I am still in therapy over!  As my ears were screaming for some reprieve it suddenly stopped.  I hear the wheels of her walker, and here she comes, with a cast iron skillet in hand.  "Here!  Here!  This was my moms, you can have it, and use it and make your pie in it"  Ahh, mooommmm, really?  But I am terrified of cast iron.  She looked at me as if to say, "you are far dumber than I thought".  "AFRAID?"  I said, they gross me out.  You can't wash them and I don't want remnants from last weeks dinner in tonight's dish and all that kind of gross stuff.  She said, as only she can, making my one syllable name into 3, "Caaaa-hriissss, you are ridiculous".  Oh no she didn't.  Oh, yes she did.  So I smiled, took the skillet and spend all night researching how to care for, and clean this baby. 

I am happy to report, I have used it 2 times.  I just looks at me sometimes, as if it knows how intimidating it is, and how much I am on the fence about my relationship with it.  It knows how it took care of my pie, how unbelieveably amazing it was, and it taunts me with that fact.  And if you wondered, yes, I HAVE had my meds today. HA!


2 pie crusts (I cheated and bought mine rolled in the fridge section)
5-6 large apples (peeled and sliced) apple variety is up to you, I used Gala
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
3/4 cup caramel sauce
9-12 inch cast iron skillet
1 egg (beaten with a splash of water for the top of the pie)
Sprinkles or Sugar (optional)

If your skillet is well seasoned there is no need to grease it or use butter, if it isn't, rub it with 1 tbsp of vegetable oil. 

Preheat your oven to 350 degrees F.

I used a 9 inch skillet, but if yours is a bit bigger simply use your rolling pin and on a flour surface roll your crust out a little thinner, no biggie at all.  When you have it to the proper size, place it in your cast iron skillet.  Making sure it goes up the sides as well.  Dont' stretch it, just place it down into the skillet carefully and get it all the way to the bottom edges!! 

In a large bowl mix together apples, brown sugar, vanilla, cinnamon, and caramel sauce.  Mix until the apples are coated and it is mixed well.  Carefully pour into your bottom crust, it will seem like to much but trust me, it will be fine!  Even out the filling and prepare your top crust. (rolling out to make bigger if needed)  You will also need to use a small cookie cutter to cut out any shapes if you want at this time instead of cutting vents.  If you want to just slit some vents on top that is fine as well.  I used a star cookie butter to cut out a star.   I did cut a few vents as well.  Now place on top of the pie and careful "fold" the top crust under trying to catch the bottom crust to be able to pinch them together a little bit.  This isn't the end of the world if you just fold the top crust under either.  Trust me, nobody is gonna care when they dig into this dream!! 

Brush the crust lightly with eggs wash and sprinkle on some granulated sugar or sprinkles or both!  Bake for 40-45 minutes, or until the crust is golden brown.  If you think the edges are getting to brown, simple cover the edges with strips of foil! 

I let mine cool 1 hour before serving.  Heavenly!  I think it is so cool to have a family pot.  It is the first kitchen thing I have gotten that was passed down.  So cool, thanks Ma!

 

NOW...........(tongue drum roll please)

Since I faced my cast iron fear, I wanted to share with you all!  The kind folks at Lodge Cast Iron Company are giving one of you a 10.5 inch cast iron Chefs Skillet!  ACCKK!!!  It is true! 

The form to enter is pretty self exclamatory.  You have a bazillion ways to enter.  You MUST follow Lodge Cast Iron and FoodThoughtsOfaChefWannabe on Facebook or here on my blog directly.  You have other entry options but those are mandatory!  Good luck and make sure to get entered and share with your friends!  You can make this pie in yours even!

DISCLAIMER: You WILL need to email me with your address AND phone number if you win.  This will not be shared with anyone but Lodge Cast Iron so they can ship your prize.  Just in case that makes you uncomfortable I wanted to let you know.  This is open to the lower 48 states only. 

Entry-Form

Your "no longer intimidated by cast iron" Chefwannabe

Mile High Banana Cream Pie

I finally did it!  I have been talking about and thinking about banana cream pie for SO long.  I don't know why I didn't just do my own thing to begin with.  I guess, because I was sure the perfect recipe was out there.  Well I am here to tell you it isn't, or rather, it WASN'T, but it is now!

For those unaware of my plight, I was trying to replicate a pie that I had at my husband's 40th birthday that someone brought.  It was mousse-ee, not custard-ee.  It was tall, and decadent and perfection.  Now, this is coming from the girl who doesn't like bananas!  I like banana flavor just not bananas.  All slimy and mushy, ick.  And even though I was going to incorporate ZERO fresh nanners into this masterpiece my friend Danielle from @ Hugs and Cookies XOXO convinced me that to leave them out would be tragic and unforgivable.  FINE, I said, I will.  I did, and boy did she save my behind! 

I realize many banana cream pies are topped with coconut.  For the love of banana cream pie....WHY?  Coconut cream pie, I understand.  But, why?  It isn't suntan oil, some things just shouldn't be mixed!  Anyway, I did not top mine with coconut, not fresh, not toasted, not shredded or sweetened, NONE.  Now a few crushed macadamia nuts might have been good on top.  Mental note has been made. 

Many banana cream pies are made with meringue, but since I was doing it MY way, I chose a Chantilly Cream topping.  (sweetened fresh whipping cream).  Two recipes, BOTH very easy for the price of 1.  Now where else do you get THAT sort of deal?

Here is the recipe.  As usual I will make notes of the helpful or sarcastic type in parenthesis. LOL

You will need:
1 9inch pie shell  (make your own with my recipe here, or buy one.  You just need 1 crust)
3 cups heavy cream
2- 3.4 oz boxes INSTANT Banana Cream Pudding
1/4 tsp banana flavoring (optional)
2 tbsp milk
1 banana sliced (use more if you groove on the slimy things, 2 would be about right)

If you chose to buy a pre-baked pie shell the next few steps can be skipped.  If you made your own (standing ovation for you) or you bought just the unbaked crusts, keep reading.

Preheat your oven 425 degrees.  Lay your dough, after it has been rolled out, into a deep 9 inch pie plate.  Make sure to use a fork and prick the pie all over so it doesn't  puff out on you.  Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes.  Remove from oven and let cool completely!

Now for the filling....in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream.  Add in both packages of instant pudding and whip until it is stiff.  Add in milk and flavoring if you choose to use it.  You could also add a drop or 2 of yellow food coloring if you felt so inclined.  Whip just a few seconds longer until combined.  Use a rubber spatula and clean off the sides of the  bowl, give it a few folds and put aside. 

Now, slice your bananas and add them to the bottom of your pie crust.  I used 1 but you might want to use 2 or 3 if you really love bananas!  Spoon your banana cream on top and spread evenly or mound up a bit higher in the middle like I did! 

Now for the topping! 

Chantilly Cream:
2 cups COLD heavy whipping cream
1/4 cup+1 tbsp powdered sugar
1 tsp vanilla

Whip cream until almost whipped.  Add in sugar and vanilla and continue whipping until it is whipped cream!  I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie. 

Refrigerate for at least 2 hours!!! 

Serve, and make sure to have plenty of napkins for BEFORE the pie.  Your company will drool just watching you cut it!

Your "ate the filling, crust and cream, left the bananas" chefwannabe

P.S.  Heavy cream whips twice as fast if your whisk and bowl and cream are ICE COLD!  Toodles!  Oh and one more things, I am the one who picked whipped cream on Facebook, so to all you whipped cream lovin' people.......I am right there with ya! <3

Mini Minced Beef Pies

My husband spent a handful of his growing up years in England.  He talks so fondly of the people, the country, AND the food.  I like to try and recreate certain things for him, and myself (let's be real) that bring back good memories.  So I interrogate him about his travels and food experiences outside of the US.  I love hearing about his childhood which was so vastly different than my own.  I love making food that sparks memories of places he has been and lived. 

I am sure little pies are far from anything he may have eaten in England, but I tried my own take on minced beef pies.  He says they aren't TO far off from what he got at the local "chippy" .  Now if I could find a place to get him REAL English Sharp Cheddar cheese, I would be his hero for LIFE!  I did find some at Whole Foods and he liked it but it just wasn't QUITE right. 

I like things in "mini".  I like having individual portions, for portion control and because they are fun.  I swear it has nothing to do with being a germaphobe and someone else touching my food.  Anyway, let us get started.  You can buy pie crust or you can make my pie crust.  There is a link in the list of ingredients to my FABULOUS crust.  Just trust me on this kids, it rocks!

You will need:
1lb ground beef
1 carrot grated
1 small potato diced TINY
1 tbsp flour
1 cup beef stock
Pie Crust (1) Store bought or my FABULOUS recipe (makes 2 crusts, but just need 1)
Parchment Paper
1 egg (for egg wash)
salt and pepper to taste

Brown ground beef completely.  When it is done, if there is to much grease, drain it and add in flour, and carrots.  Mix completely until the flour is soaked up by the beef.  Add in stock and the TINY diced potato.  Stir until stock begins to thicken.  You may find you need a bit more stock, if so just add in as much as you like for a gravy.  Now cover your pot with a lid, turn off the heat and let it sit, until it is completely cooled.

Note: When I say dice the potato tiny, you could grate it (large grate) as well.  It should be tiny enough that the pieces cook through from the residual heat in the pot while it sits covered.  K?  K.

Cut strips of parchment paper long enough to go in the muffin tin and come out the other side, like this.  Spray your muffin tin with non stick spray and lay the parchment pieces in.  You will use it to remove the mini pies when they are done baking!

Roll out your pie crust.  Roll it a bit thinner than you would a regular sized pie crust.  I used a cup with a top diameter of almost 5 inches for this.  You want enough to be able to pinch your top lattice work to the crust, or to pinch the edges if you choose to put another piece on top for a solid top crust. You may not need one that big!  Cut out 12 circles and get them into the pan.  Make sure to press the sides and bottom edges on in to the corners!  Add in filling.  I used a small cookie scoop but just make sure it is divided between them all.  Take your leftover dough and do the lattice on top or if you have enough dough, or an extra crust, feel free to cut an entire top crust out.  Pinch the edges and brush entire mini pie with an egg wash.

Bake at 375 for approximately 30 minutes. 

You can easily make these with chicken, exchange the meat and stock.  They are delicious little meat pies using ground beef, for a budget friendly meal!

Your kids will love their own mini pie, and so will you!

Your "likes to have my OWN" chefwannabe

 

French Silk Pie!

As a kid I can remember my mom going to "the city" which was Grand Island, Nebraska and once in a great while "splurging" on a piece of french silk pie and bringing it home.  It was heaven, pure chocolate heaven.  It was nothing like I had ever tasted and I couldn't WAIT until I was able to drive, I was going to go to Grand Island and get my own dang piece of pie one day!  Great goals eh?  Yea well.......come on I was a city kid at heart trapped in small town America and I was bustin' out baby!

Well, when I asked my mom about a recipe for it years and years ago, she told me she didn't have one but thought it was really difficult to make so I never even looked any further.  Well now that I am an advanced wannabe (in my mind anyway) I was ready to find this recipe, divide and conquer!

That being said, I waited a long time to find a recipe with cooked eggs.  Traditionally this pie has raw eggs in it.   This is the only kind of pie I will eat.   Last week, on that fateful day  I was surfing You Tube as I normally do and there it was.   There was the video I had been waiting for, showing how to make it.   I thought there was no way it could be that easy. I mean yes, there are alot of steps and you will dirty alot of bowls and dishes, but who cares?!?!? This is...FRENCH. SILK. PIE. we are talking about! (was that really even a sentence? Nah, I didn't think so).   This is the channel in which I found it.  I emailed this user and never heard back but it wouldn't be right to not link you to his channel , croutonsandcrackerjacks. 

Let us delay no longer.  Do you have any idea how hard it is to let this puppy sit at least 8 hours.  Pfftt...I was like, you have GOT to be kidding me.  But I did it! 


Here is what you need to get started!
1 cup sugar
3 eggs
3 squares of UNSWEETENED baking chocolate, melted and cooled
1 tsp vanilla extract
1 stick of butter softened to room temperature (NO margarine)
1 cup whipping cream (
1 tbsp powdered sugar
1 pie crust, blind baked and cooled. (350-10-15 min, or until done)

Topping
1 1/2 cups whipping cream
1 tsp vanilla extract
3 tbsp powdered sugar
Chocolate shavings (optional)

Ok here is where I change things a little.  The order in which you prepare your steps. 

1. Prepare pie crust and let it cool.

2. Melt chocolate, 30 seconds at a time in the microwave.  Took me 3 times.  Let cool.  I didn't let me cool completely and it was still just fine.

3. Combine sugar and eggs in a saucepan.  Whisk constantly and let come up to 160 degree's.  It will cook the eggs to make them safe but not make scrambled eggs!

4.  Poor cooled melted chocolate into eggs/sugar mixture, then add in vanilla.  Combine thoroughly and let cool 1 to 2 hours.  (or for you fellow impatient folk, put that baby in an ice bath and careful stir here and there and cool it in 20-30 minutes) Just sayin...

5. While it is cooling, whip 1 cup whipping cream just beyond soft peaks or to practically stiff peaks like I did. 

6. Beat butter until it is fluffy

7. When chocolate mixture is cooled,  pour it into the butter and beat until smooth, then carefully fold it into the whipped cream and fold until totally combined!

8.  Pour into prepared pie shell and refrigerate at least 8 hours, mine was overnight and then some.  My GOD the perfection of it all.

Before serving, cover in whipped cream, spread it, pipe it, or whatever method you want to use!  You can also top that with shaved milk chocolate shavings!


I hope you enjoy this as much as I did.  I had to wait to cut it to see if it really worked, it had to have the "French Silk Pie" texture, you know?  It does and boy is it fantastic!!

Your "there is NOTHING I can't do now"chefwannabe

Where's the BEEF Pot Pie?

It is Friday morning.  Still no snow out here, we keep getting small chances but they never come.  AMEN.  I love the cold, I can leave the snow and ice.  One less day of me worrying about my husbands morning commute to work.  People out here drive like mad people.  Have you ever noticed how everyone always seems to be in such a hurry?  So much so that they seem to take unreasonable risks behind the wheel, cutting people off, running lights, etc.  Don't even start me on texting and driving.  I challenge you today, to notice, how many people you see while you are driving with a cellphone to their ear, or reading or sending a text.  It scares me to death.  How many people do not have driving safely, as the only priority when behind the wheel of a car.  I am so thankful our car has blue-tooth built in, but up until then my husband would pull over before he would talk on the phone.  If I didn't reach him for something I needed before he left work, I was doomed because he would not answer while driving.  My rant is over.  Just all comes rushing to me when I see how much a hurry people are in, sometimes I think it is all in the name of the almighty dollar.  Sometimes they have children in the car, and it just freaks me out.  Rant officially over.........

I figured since I live in Nebraska a "Where's the beef" type title was appropriate.  I have been seeing all kinds of different versions of Chicken Pot Pie lately just none for beef.  Chicken is my favorite, right down to those little ones in the freezer section of the store.  I know, I KNOW, but leave me alone, it is a double whammy for me, I love pot pie and I love the smell inside the freezers at the store.  Leave me alone, I will tell my MOM! :)  Sad thing is, she would agree I am a freak of nature.  She would deny she ever gave birth to me and then claim not that she chose to adopt me but I was dropped off in a basket on her front porch and she felt an "obligation" to me.  I swear, I can hear it now.  Age has made her a pretty funny chick.  Maybe raising 10 kids did it, or oh I KNOW, it was my DAD.  God knows being married to him for 55 years would make anyone funny, as a survival technique!

Ok, seriously now.  This turned out really well.  I have been making pot pies forever but decided to cut down on the varieties of veggies I usually use because I have a whiny little kid for a husband when it comes to vegetables.  I cut it down to carrots, potatoes and green beans.  I like peas and celery and onion as well but....waaaaaaaa  waaaaaaaaaa.  Need I say more? :)  If you choose to add more veggies, you might want to knock back a potato and a carrot so you don't have way more filling then you do pie space!

Time to get down to business.  You can use store bought gravy if you choose, you know how I feel about fake brown gravy.  LOVE.  I did use beef stock and just thickened it.  Mine isn't the rich brown color I normally like, but if it bothers you throw in some kitchen bouquet or something to deepen up the color.  I also used london broil for my beef.  Use whatever you have on hand or like, heck you can  probably even use ground beef.  I mean it would gag me, but you might enjoy it!

I did promise to post my crust recipe.  It is awesome.  I even add cinnamon and sugar if I am using it for something sweet.  This recipe will be enough for 2 crusts.  There are no real ingredient secrets, the secret is using FROZEN butter and ice water.  All ingredients must be kept as cold as possible.  When you mix the ingredients you want the little frozen pea size bits of butter to stay that way.  When you bake your crust those are the spots that cause flakiness and buttery goodness!  I make this in my food processor but if you don't have one, just use a pastry cutter thingymabober.  I don't remember where I got this recipe it has been so long.  It is the only recipe I have ever used or will ever use for pie crust!

CRUST:
2 stick of butter frozen, cubed and FROZEN
2 1/4 cups flour  *I even chill this*
1 tsp salt
8-10 tbs of ice water.  I just put ice in a glass, fill it with cold water and refrigerate until ready.

Put the butter, flour, and salt in the food processor, and pulse briefly just until the mixture resembles pea sized bits of butter.  

Add the water, 1 tbsp at a time pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather together.  Transfer equal amounts of dough into 2 Ziploc bags or pieces of saran wrap. 


 Pat into disk, wrap well and put into the fridge and let rest at least 30 minutes.  Remove 1 disk at a time to use so it stays as cold as possible until baked.  

FILLING:
3 potatoes, peeled or not, and cubed
3 carrots, peeled and I sliced mine.  Slice it or dice it, whatever makes you feel warm inside
1 cup (ish) green beans (fresh or canned, just drain if canned)
2-3 cups of cubed beef. (We like lots of meat so....again, w/e makes your heart say.. "aahhh")
2 1/2 cups of beef stock
2-3 tbsp flour
2 tbsp butter
salt and pepper to taste
2 tbsp grated parmesan cheese
1 egg

Preheat oven to 350 degrees.  In a large pot, add butter and beef, you are looking to cook your beef almost all the way here.  Toss it around from time to time, when it stops saying, "MOOO"  it is probably done. Remove from the pot and add your potatoes, green beans, and carrots (if you add celery or onions do that now too).  Pour in enough beef stock just to cover and simmer for 5-10 minutes.  I like my veg to keep a little bite to it, so I go 5.  Remember it will bake another 25 minutes too!  When your veggies are done, add flour to remaining stock in a measuring cup or bowl, whisk flour in until smooth and pour into pot with veggies, cook on medium until thickened.  

Add beef back in at this time as well.  Cover and cook on low, checking occasionally to make sure it isn't sticking or over cooking.  Now for the crust.  Take one crust from the refrigerator and roll out to approx 10 inches on a floured surface.  Gently roll it up unto the rolling pin and unroll over your deep pie dish.  Fit it in and then fill with your filling.

Get second pie crust and you can just place it over the top like normal or you can do a lattice work as I did on mine.  Whisk egg and brush entire top and sides of pie. Sprinkle course salt, pepper and parmesan cheese over the top.  


Place on a pizza pan or cookie sheet in case it runs over.  Bake 25-30 minutes until golden and delicious!!

This is what SHOULD be for dinner tonight!

Enjoy!

Your "pot pie rocks my socks off" chefwannabe

Chris